What the hell is it with me and salads recently!?
For someone who claims to hate salads, I certainly have been lovin’ on them these past few weeks. And this spin on buffalo chicken salad is phenomenal.
This was one of those dishes that I Snapchatted and texted to all my omnivorous friends, who are sometimes skeptical of my vegan fare. It warranted responses like “WTF, is that really chicken?!” and “I’m coming right over to eat it all”. It’s so pretty and incredibly delicious. I was just so proud, I had to plaster it across every social media outlet known to mankind. And I cried a little when it was all gone.
Whoever invented tempeh, I love you.
1 8 oz package organic tempeh
1 cup organic buffalo sauce
3 tbsp organic whole wheat breadcrumbs
Chopped lettuce
Chopped cucumber
Chopped red onion
Shredded carrots
Crumbled tortilla strips
SRIRACHA CHICKPEAS (This makes a big batch so as much or as little as you want for the salad)
4 cups cooked chickpeas
3 tbsp olive oil
2 tbsp sriracha
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1/2 tsp sea salt
1/4 tsp black pepper
RANCH DRESSING
1 cup raw cashews soaked for 2 hours
2/3 cup almond milk
2 tbsp fresh or 2 tsp dried herbs (we used a mix of dill, basil and oregano)
1 tbsp olive oil
1 clove garlic, minced
Sea salt and black pepper
- Preheat oven to 400 degrees
- For the chickpeas, toss all ingredients together and lay on a baking sheet
- Bake at 400 degrees for 40 minutes, shaking halfway through
- For the dressing, blend all ingredients together until smooth and creamy
- For the tempeh, cut block into triangles (a block of tempeh made about 8 triangles)
- Mix buffalo sauce with breadcrumbs in a shallow bowl
- Dip each triangle in the mixture until well coated
- In a skillet over medium heat, cook olive oil for about two minutes (just enough to barely coat the skillet)
- Place tempeh into skillet and cook on each side for about 5 minutes or until golden brown
- Serve over salad ingredients and top with chickpeas and dressing
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Looks so yummy!!!